Tatenda Mudimu

• Responsible for quality adherence and waste reduction. Managing budgets, assets, portfolios, accounts payable, and receivable and general financial reporting procedures. Increasing flow of financial information throughout company by improving communication strategies. Mitigating risk by implementing internal controls and safeguards for revenues and expenditures. Working with both internal and external users to create detailed financial reports.

Planned and directed high-volume food preparation in fast-paced environment. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Acted as executive chef when required to maintain continuity of service and quality. Monitored food production to verify quality and consistency. Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Created recipes and prepared advanced dishes. Developed and cooked memorable dishes that brought new customers into establishment.

Hired, managed, and trained kitchen staff. Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen. Developed kitchen staff through training, disciplinary action, and performance reviews. Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders. Followed alcohol awareness procedures for preventing excessive guest intoxication. Kept bar presentable and well-stocked to meet customer needs. Served high customer volumes during special events, nights, and weekends. Assisted with inventorying beverage stock and bar supplies. Mixed unique and interesting cocktails for customers, including bar specials. Upheld strict regulations for safe alcohol service and food safety.

Maintained well-organized mise en place to keep work consistent.

Complied with portion and serving sizes as per restaurant standards.

Cooked memorable dishes that brought new customers into establishment. Modernized work processes to reduce guest wait times and boost daily output. Sanitized all counters properly to prevent food-borne illness. Rotated stock to use items before expiration date.

Monitored food and labor costs to verify budget targets were met.